Title: Phad Thai #2
Categories: Appetizer Bean Thai Ethnic
Yield: 6 Servings

4		Firm bean curd cake
1	c	Vegetable or peanut oil
100		Chicken breasts without skin
200		Vermicelli; thin rice variet
100		Baby prawns; cooked & peeled
2		Spring onions; chopped
1	ts	Garlic; chopped
2		Eggs; lightly beaten
1/4	c	White sugar
3	tb	Lime juice
5	ts	White vinegar
2	tb	Water
2 1/2	tb	Fish sauce
1	ts	Chili powder; mild
100		Bean sprouts; fresh, rinsed
6		Garlic chives; cut in 5cm le

Recipe by: Nila Sweeney Preparation Time: 0:50 1. Heat oil in a wok. Cut bean curd into thin theads and fry until crisp o urface. Remove and set aside.

2. Fry chicken until it changes colour. Remove and set aside.

3. Fry noodles until expanded, crisp and white. Remove & drain.

4. Pour off all by 2 tbls of oil nad stire fry prawns, spring onions and ga c for 1 1/2min. Remove and set aside.

5. Pour beaten egg into pan and break up in wok. Remove when firm and wipe t wok.

6. Pour sugar, lime juice, vinegar, water and fish sauce into wok and bring boil. Add chilli and cook for 1 1/2 min. Add fried noodles and toss in s e until completely coated.

7. Add bean curd, chicken, prawns, onions, garlic and eggs. Heat through ge y, stiring until hot for about 3min.

8. Pile noodels into serving place and garnish with sprouts and garlic chiv

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